Nothing fancy here, just tried and true, old fashioned, family style recipes from my kitchen in Alaska.

Friday, January 18, 2013

TACO MEAT LOAF

This meat loaf is a lot of fun and it is a great way to perk up any week night. It has crushed corn chips, salsa and cheese in it and then its topped with refried beans and more cheese.The "heat" of your salsa will determine how spicy this meatloaf is, so it is easy to adjust for younger kids (and us grandparents). I like to serve it with Spanish rice, refried beans and coleslaw. It is a great change of pace.

In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.

To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish.

NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients.

NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not "soak" your meatloaf.You shouldn't have much "grease" if you use 90% lean ground beef.

2 comments:

I am going to follow your instructions, but I am going to shape the meat into a hollowed out loaf. Inside, I am layering cheese, crushed chips, salsa or diced vegetables, refried beans. The meat will be packed on top, and I will use a standard loaf pan, sprayed with Pam. In the end, I will glaze with taco sauce. In serving, I will serve with a shredded romaine salad, rice and the leftover refried beans; cheese and salsa on the side to top with. My family dislikes sour cream. I have 2 lb 96% ground beef, with eggs, crushed blue chips, sautéed onions and taco seasonings for the base meat loaf.